• Preheat your oven to 200c and line a baking tray with baking/greaseproof paper

Making The Dry Ingredients

• Sieve the flour and baking powder into a large mixing bowl. Then stir in the pinch salt, mixed spice and sugar with a large wooden spoon
• Add the vegan butter and rub it into the flour with your fingertips until it resembles fine breadcrumbs
• Stir in the dried fruit

Making The Wet Ingredients

• Measure the milk in a small jug or glass and stir in the apple cider vinegar (or lemon juice) and vanilla extract
• Set aside - it should start to bubble

Bringing It All Together

• Add the wet milk mixture bit-by-bit (to the dry mixture) and stir until it forms a slightly sticky dough
• You may need to add a little more flour or milk to achieve the right consistency
• Lightly flour your work surface and form the dough into a ball. Sprinkle a little flour onto the dough and your rolling pin, then roll it out slightly until it's around 1" thick
• Using a 6cm cutter, stamp out 4 scones and carefully place on your baking trays (don't twist the cutter)
• Roll out again and cut out more
• Brush the top of each scone with soy milk

Making The Crosses

• Mix the 50g plain flour with around 2 tbsp water until it forms a dough and roll out it out thinly
• Cut out strips and place the strips on your scones
• Brush with milk again and place in the oven for 12-15 minutes until golden brown and risen

Making The Glaze

• Add 2 tbsp caster sugar to a small sauce pan along with 2 tbsp water and heat until the sugar has dissolved
• Brush this over the scones once you've taken them out of the oven
• Leave to cool for 5-10 minutes before eating